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In a processor, blend together the white bread and parsley until a fine and crumbly texture has been reached.
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Combine all other meatball ingredients into a large bowl. Using clean hands, mix all the ingredients well, squeezing together to incorporate.
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Using 1 tablespoon of the mixture, roll the meatball mixture into golf sized balls. Place each meatball onto a large tray, cover and leave to set in the fridge for a minimum of 30 minutes.
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To make the sauce, heat a fry pan on a medium - high heat and add 1 tbsp of olive oil, add the meatballs to the pan and fry for 2 minutes each side or until they are golden and caramelised. Note: fry the meatballs in batches so the pan does not overcrowd.
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In a pot of boiling salted water, add the pasta and cook as per packet directions. For al dente pasta, stop the cooking process 1 - 2 minutes before the suggested cooking time. Reserve 1/2 cup of pasta water.
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While the pasta is cooking, add the meatballs to the tomato and basil sauce, ensuring ¾ of each meatball body is submerged in the sauce. Allow to cook for 8 minutes on a low - medium heat.
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Once the meatballs are fully cooked, take them out of the sauce and set aside.
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Turn the pan with sauce to a slow heat, add the pasta and stir through the sauce, slowly incorporating the pasta water until smooth and glossy texture is reached.
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Place the meatballs back into the pan with the sauce and spaghetti and finish off with a sprinkling of fresh basil and pecorino romano.
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Serve and enjoy with family and friends!
